This Chocolate Pudding Pie is a decadent, no-bake dessert that comes together in just five minutes using only four ingredients. It's an indulgent treat that feels both effortless and elegant.
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Why This Recipe Works
Quick: Only 5 minutes of prep time-perfect for last-minute dessert ideas.
Simple: Uses just four ingredients for an easy, dependable finish.
Creamy: The pudding filling is smooth, velvety, and rich.
Contrast: The Oreo crust offers a crunchy base that balances the soft filling.
Every Thanksgiving and Christmas my sister would make this delicious pie and it became a holiday tradition that we still make to this day!
Make sure to check out my chocolate pudding cookies, oreo truffles, cream-filled chocolate Cupcakes, and this tollhouse chocolate chip pie!
For more family favorites, check out Cinnamon Pull Apart, Fried Spaghetti, Easy Salmon Patties, Orange Salad, and this delicious Shake 'N Bake Chicken!
What This Recipe Needs
Frozen Whipped Topping (thawed): Lightens and enriches the filling, making it creamy and airy.
Chocolate Pie Crust: Provides a crisp, chocolaty foundation that holds up to the pudding filling.
Instant Chocolate Pudding Mix: Delivers the signature chocolate flavor and structure when combined with milk.
Cold Milk: Necessary for properly setting the instant pudding and achieving silky texture.
Equipment: To make this recipe, you'll need a large mixing bowl, a spoon to stir, and a spatula/scraper.
Substitutions
- Crust: Swap Oreo crust for graham cracker (like the crust on this pumpkin pie with graham cracker crust recipe), chocolate wafer, or even a shortbread cookie crust.
- Pudding Flavor: Try vanilla, white chocolate, cheesecake pudding mix, or even homemade banana pudding for a twist.
- Topping: Replace whipped topping with stabilized whipped cream for a fresher taste.
How to Make Chocolate Pudding Pie?
- Step 1: In a large bowl, whisk instant pudding and milk.
- Step 2: Fold in whipped topping.
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- Step 3: Pour into premade Oreo pie crust.
- Step 4: Top with more whipped topping, garnish with crushed Oreos, sprinkles, or chocolate shavings!
Variations
- Layered Pie: Spread a thin layer of peanut butter or Nutella on the crust before adding the filling.
- Festive Toppings: Add sprinkles, candy cane pieces, or caramel drizzle depending on the season.
- Mini Pies: Make individual portions in muffin tins or small jars for a fun presentation.
Frequently Asked Questions
In a food processor, pulse 25 double-stuffed Oreos. Once you have a fine crumb, add five tablespoons of melted butter. Process until combined, scraping down the sides occasionally, then press the mixture into a pie dish.
Bake the crust in the oven preheated to 350°F for 10 minutes. Remove from oven and allow to cool completely before adding filling.
Sometimes I will stick the crust in the refrigerator to speed up the cooling.
Keep this pie refrigerated until ready to eat. If you have a way of covering it that doesn't mess up the topping, that is best.
Stored covered in the refrigerator, it stays fresh for up to 3 days.
Yes, but it's best to prepare it the day you plan to serve it so the texture stays ideal. If making it ahead of time, I recommend doing it only the day before.
This pie is not recommended for freezing-its texture may suffer and become grainy.
More Related Recipes
If you like this recipe, be sure to check out my delicious pie recipes like French Silk Pie, Sweet Potato Pumpkin Pie, Apple Pie Filling, Lemon Meringue Pie, Pumpkin Pie with Sweetened Condensed Milk, and this Homemade Pecan Pie!
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Video
Chocolate Pudding Pie
Ingredients
- 1 Oreo or Chocolate Crust store-bought/premade (see notes for homemade crust*)
- 2 boxes instant chocolate pudding mixes each box is 3.4-3.9 oz.
- 1 ½ cups milk cold
- 8 oz frozen whipped topping thawed (like cool whip)
- 4 oz frozen whipped topping to spread over the pie
- Garnish with Oreos, chocolate shavings, chocolate sprinkles
Instructions
- 2 boxes instant chocolate pudding mixes, 1 ½ cups milk
- Mix in thawed whipped topping.8 oz frozen whipped topping
- Place in premade Oreo crust. See notes for making your own crust*1 Oreo or Chocolate Crust
- Gently smooth additional whipped topping over the filling. Sprinkle with crushed Oreos or chocolate shavings.4 oz frozen whipped topping, Garnish with Oreos, chocolate shavings, chocolate sprinkles
- Refrigerate until ready to eat.
Notes
- Homemade Oreo Crust: In a food processor, pulse 25 double-stuffed Oreos. Once you have a fine crumb, add five tablespoons of melted butter. Process until combined, scraping down the sides occasionally, then press into a pie dish. Bake the crust in the oven preheated to 350°F for 10 minutes. Remove from oven and allow to cool completely before adding filling. Sometimes I will stick it in the refrigerator to speed up the cooling.
- Use a premade or homemade graham cracker crust for a fun twist!
- Storage: Store covered in the refrigerator; it stays fresh for up to 3 days.
Lisa says
What a fun family tradition! Love this pie!